The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Stewed Tomatoes

• 1 qt. tomatoes
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper
• 1 onion, sliced
• ¹⁄₄ cup [buttered crumbs]
• 2 teaspoons sugar

Scald and peel the tomatoes, remove the cores, and cut them into pieces before measuring them. Add the other ingredients, omitting the sugar and crumbs, if preferred; bring all to a boil, and put them into a cooker for from one to two hours or more. They will not be injured by indefinite cooking.

Serves five or six persons.